{"id":3713,"date":"2014-02-27T01:19:45","date_gmt":"2014-02-27T01:19:45","guid":{"rendered":"https:\/\/lacasadesweets.com\/?p=3713"},"modified":"2014-02-27T02:38:51","modified_gmt":"2014-02-27T02:38:51","slug":"maple-glazed-spice-donuts","status":"publish","type":"post","link":"https:\/\/lacasadesweets.com\/2014\/02\/27\/maple-glazed-spice-donuts\/","title":{"rendered":"Maple Glazed Spice Donuts"},"content":{"rendered":"

\"maple<\/img><\/div><\/div>Sometimes you just want a really good donut. \u00a0Not chocolate covered, not jelly-filled, no sprinkles involved, just a good old classic donut. \u00a0With that in mind, I decided to create a donut that reminds me of all things winter: winter spices and maple syrup. \u00a0Yes, please.<\/p>\n

The spices in this donut remind me a little of drinking a hot cup of chai on a cold snowy day with cinnamon and ginger and cardamom. \u00a0The donuts themselves are moist and not too sweet, which is perfect when combined with the sweet maple glaze that hardens oh so perfectly to create the perfect glaze crunch.<\/p>\n

Yeah, you know what I mean\u2026<\/p>\n

\"cinnamon<\/img><\/div><\/div><\/p>\n
\n

Maple Glazed Spice Donuts<\/h3>\n

Makes 12-14 donuts<\/p>\n

Ingredients:<\/p>\n

    \n
  • 3\/4 cup coconut milk*<\/li>\n
  • 1\/2 cup maple syrup, plus 3 tablespoons for the glaze<\/li>\n
  • 2 tablespoons olive oil (or melted butter)<\/li>\n
  • 2 eggs, lightly beaten<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • 2 cups flour*<\/li>\n
  • 2 teaspoons baking powder<\/li>\n
  • 1 teaspoon ground cinnamon<\/li>\n
  • 1\/4 teaspoon ground nutmeg<\/li>\n
  • 1\/4 teaspoon groung cardamom<\/li>\n
  • 1\/4 teaspoon ground pepper<\/li>\n
  • 1\/4 teaspoon ground ginger<\/li>\n
  • Pinch of ground cloves<\/li>\n
  • Pinch of salt<\/li>\n
  • 3-4 tablespoons milk or cream<\/li>\n
  • 1 cup powdered sugar<\/li>\n<\/ul>\n

    Instructions:<\/p>\n

    Preheat the oven to 425\u00b0, and grease a 6-cavity donut pan.<\/p>\n

    In a small bowl whisk together the coconut milk, 1\/2 cup maple syrup, olive oil, eggs and vanilla extract until combined, and set aside. \u00a0In a large bowl, whisk together the flour, baking powder and spices until combined. \u00a0Pour the wet ingredients into the bowl with the dry ingredients, and use a spoon or spatula to mix the donut batter together just until combined.<\/p>\n

    Pour the donut batter into a piping bag fitted with a large round piping tip (or cut a corner of a plastic ziploc bag) and pipe the batter into the greased donut pan. Bake the donuts at 425\u00b0 until they spring back when lightly touched, about 10-12 minutes. \u00a0Remove from the oven, and let the donuts cool for 3-4 mins before turning them out on a cooling rack to cool completely. \u00a0Repeat with the remaining batter until all the donuts have been baked. \u00a0Let cool completely before glazing.<\/p>\n

    To make the glaze, in a small bowl, whisk together the 3 tablespoons maple syrup and cream, and slowly whisk in the powdered sugar until a glaze forms. \u00a0Add more powdered sugar or milk to reach desired consistency. \u00a0Dip the top of each donut into the maple glaze, and return to the cooling rack. \u00a0Let the glaze harden for at least 30-40 minutes before enjoying!<\/p>\n

    *For a gluten free version, increase coconut milk to 1 cup, and use a gluten free flour bend (I used Pamela\u2019s Artisan flour blend).<\/p>\n

    Original recipe by La Casa de Sweets<\/h3>\n<\/div>\n

    \"maple<\/img><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"

    Naturally sweetened spice donuts, topped with a crunchy maple syrup glaze… {gluten free friendly}<\/p>\n","protected":false},"author":2,"featured_media":3720,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3,111,506],"tags":[],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3713"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=3713"}],"version-history":[{"count":7,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3713\/revisions"}],"predecessor-version":[{"id":3724,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3713\/revisions\/3724"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/3720"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=3713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=3713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=3713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}